Mix together gram flour, rice flour and salt in a large bowl. Pour water little at a time and mix until it forms a thick, smooth bajji batter without lumps. Set aside.

To make the potato stuffing, transfer the boiled and mashed potatoes to a medium bowl. Heat oil in a small pan and add salt, turmeric powder and chilli powder. Pour the hot spiced oil on top of the mashed potatoes and mix well so that the spices are fully incorporated into the potato mixture. Set aside.

If you’re making milagai bajji the classic way, you need do no chopping.
If you’re making the potato stuffed milagai bajjis, use a thin paring knife and make a lengthwise slit down the milagai and scrape out the seeds. Use a small spoon of the potato mixture and stuff into the milagai cavity. Add as many spoons of the potato mixture as the milagai can hold to stay in its original shape and size. Don’t overfill. Set aside. Prepare all the milagais this way.

If you’re making the mini milagai bajji bites, simply slice the milagai into ½ inch rounds.

Add about a ½ tsp of baking soda to the bajji batter and mix well.

Heat oil for deep frying in a kadai. Pick a milagai, dip in bajji batter until it is fully coated with the bajji batter and drop in hot oil. Make sure that there is enough oil for the bajjis to be completely immersed in oil. Fry and flip around gently until all sides of the bajji are nicely browned. Use a slotted spoon to fish out the bajji. Repeat making bajjis with the rest of the milagai.